PSL Cinnamon Rolls

If fall had a scent, it would be these PSL Cinnamon Rolls — warm, cozy, and loaded with pumpkin spice latte flavor. Soft, fluffy dough meets a spiced pumpkin filling and a creamy coffee-kissed frosting for the ultimate autumn indulgence. Whether you’re baking for brunch, a holiday morning, or just to make your kitchen smell like heaven, these rolls deliver that comforting PSL magic in every bite.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Ultimate Fall Treat: Every swirl is infused with pumpkin, cinnamon, and a hint of espresso — pure autumn comfort.
• Soft, Fluffy Texture: The pumpkin puree keeps the dough incredibly tender and moist.
• Better Than the Bakery: Freshly baked from scratch with real ingredients — no shortcuts, no artificial flavors.
• Perfect for Sharing: A guaranteed crowd-pleaser at brunches, coffee dates, or cozy weekends at home.
• Latte-Inspired Frosting: That touch of espresso in the frosting adds a PSL twist that makes these rolls unforgettable.

Ingredients Needed

For the Dough

• Cooking spray (for greasing)
• 1 (¼ oz.) packet active dry yeast
• ½ cup warm milk (about 110°F)
• 4½ cups (540 g) all-purpose flour, plus extra for dusting
• ½ cup (100 g) granulated sugar
• ¼ cup (53 g) packed light brown sugar
• 2 tsp kosher salt
• 1 tsp pumpkin spice blend
• 1 large egg, room temperature
• 1 cup pumpkin puree (not pumpkin pie filling)
• 4 Tbsp unsalted butter, softened

For the Filling

• Cooking spray (for greasing)
• ½ cup (1 stick) unsalted butter, softened
• ½ cup (107 g) packed light brown sugar
• 2 tsp pumpkin spice blend
• 1 tsp ground cinnamon

For the Frosting

• 4 oz cream cheese, softened
• 4 Tbsp unsalted butter, softened
• 1 cup (113 g) confectioners’ sugar
• 1 Tbsp pumpkin pie spice, plus more for topping
• 2 tsp instant coffee granules
• 2 Tbsp warm milk

How to Make PSL Cinnamon Rolls

Dough

1. Activate the Yeast:
   Grease a large bowl with cooking spray. In a small bowl, sprinkle yeast over warm milk and let it sit for about 5 minutes, until foamy. This ensures your yeast is alive and ready to work.
2. Mix the Dry Ingredients:
   In the bowl of a stand mixer fitted with a dough hook, combine flour, both sugars, salt, and pumpkin spice. Mix briefly to distribute the dry ingredients evenly.
3. Form the Dough:
   With the mixer on low speed, add the egg, pumpkin puree, and the yeast mixture. Mix until just combined, scraping down the sides of the bowl as needed. Gradually add butter, one tablespoon at a time, allowing each to incorporate before adding the next.
4. Knead and Rise:
   Increase to medium speed and knead until the dough becomes elastic and slightly tacky but pulls away from the sides of the bowl — about 8–10 minutes. Transfer the dough to the greased bowl, cover with a clean towel, and let rise in a warm spot until nearly doubled, 1½ to 2 hours.

Filling

1. Make the Filling Mixture:
   Grease a 13×9-inch baking dish with cooking spray. In a small bowl, combine softened butter, brown sugar, pumpkin spice, and cinnamon until you have a smooth paste.
2. Shape the Rolls:
   On a lightly floured surface, roll the dough into an 18×14-inch rectangle. Using an offset spatula, spread the filling evenly over the dough. Starting from one long side, roll it tightly into a log. Trim the uneven ends and slice into 12 equal pieces (about 1½ inches thick).
   Tip: If the dough feels soft, chill it for 10 minutes before slicing to keep the rolls even.
3. Second Rise:
   Arrange the rolls cut-side down in the prepared baking dish. Cover loosely and let them rise at room temperature until doubled in size, about 30 minutes.
4. Bake:
   Preheat your oven to 400°F (200°C). Uncover the rolls and bake for 25–30 minutes, or until golden brown and the centers are set. Cool on a wire rack for about 20 minutes before frosting.

Frosting

1. Whip the Base:
   In a stand mixer fitted with a whisk (or using a handheld mixer), beat cream cheese and butter until light and creamy. Add confectioners’ sugar and pumpkin pie spice, and continue mixing until fluffy.
2. Add Espresso Flavor:
   Dissolve instant coffee in warm milk, then pour into the frosting. Beat again until smooth and fully combined.
3. Finish the Rolls:
   Spread the frosting generously over the slightly warm rolls. Sprinkle with extra pumpkin pie spice for a cozy café-style finish.

Serving and Storage Tips

• Serve Warm: These rolls are best enjoyed fresh from the oven while the frosting is still slightly melty.
• Pairing Idea: Serve with a hot pumpkin spice latte or cold brew for the ultimate PSL experience.
• Storage: Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5.
• Reheat: Warm individual rolls in the microwave for 15–20 seconds or in the oven at 300°F for about 10 minutes.

Helpful Notes

• Make Ahead: Prepare the rolls the night before. Let them rise in the fridge overnight, then bring to room temperature before baking.
• No Stand Mixer? Knead the dough by hand for about 10–12 minutes until smooth and elastic.
• Extra Frosting Tip: Double the frosting recipe if you prefer an ultra-creamy layer on top.
• Custom Spice Blend: Adjust the pumpkin spice to taste or make your own mix with cinnamon, nutmeg, ginger, and cloves.

Conclusion

If you’re craving something cozy, sweet, and unmistakably autumn, these PSL Cinnamon Rolls deliver everything you love about a pumpkin spice latte — in buttery, fluffy form. Each bite wraps you in warmth and nostalgia, perfect for fall mornings or festive gatherings.

Tried this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating below and tell us how yours turned out!
Share your rolls on Pinterest or Instagram — we’d love to see your PSL creations.
What’s your favorite fall twist on a classic cinnamon roll? Let us know in the comments!

Frequently Asked Questions (FAQ)

Can I make these PSL Cinnamon Rolls ahead of time?

Yes! Assemble the rolls, cover tightly, and refrigerate overnight. In the morning, let them come to room temperature for about 45 minutes before baking.

Can I freeze PSL Cinnamon Rolls?

Absolutely. Freeze baked (but unfrosted) rolls for up to 2 months. Thaw overnight in the fridge and warm before adding the frosting.

Can I use instant yeast instead of active dry yeast?

Yes — no need to proof it in milk first. Just mix it directly with the dry ingredients and proceed with the recipe.

Can I make this gluten-free?

Yes. Substitute an all-purpose gluten-free baking blend (with xanthan gum included). The texture will be slightly denser but still delicious.

Why are my cinnamon rolls dense or dry?

That usually means the dough was over-floured or under-kneaded. Make sure your dough is slightly tacky before the first rise and that you give it enough kneading time.